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Shrimp and Cheese Spring Rolls - Jumbo shrimp, cheese, deep-fried to golden brown...the most amazing spring rolls recipe EVER!
Shrimp and cheese spring rolls. I think I had you at the title of this recipe!
These shrimp spring rolls are not your typical spring rolls.
Unlike the regular ground pork and cabbage filling lumpia, these rolls are made with succulent and marinated shrimp and cheddar cheese (yes, cheese!), they are bound to wow your palate and have you begged for more.
To sweeten the deal, I decided to add some cheese so every bite of the spring roll is sinfully good and cheesy.
For the spring roll wrapper, I always choose the smaller piece for this recipe (there are two sizes but choose the smaller ones).
The smaller spring roll wrapper is just the right size to wrap the shrimp and cheese filling.
For the deep-frying, you can easily do these in batches in a medium-sized sauce pan.
Use a pair of long, wooden chopsticks to turn the shrimp spring rolls around so both sides of the spring rolls turn a nice golden brown.
I love serving these shrimp and cheese spring rolls at parties because they are such a crowd pleaser.
For the dipping sauce, you can use either chili sauce with sesame seeds, or mayonnaise.
Either way, you can’t go wrong with this appetizer and I bet your friends will be bribing you for this shrimp and cheese spring rolls recipe as soon as they taste the goods!
Frequently Asked Questions
This recipe is only 76 calories per spring roll.
What To Serve With Shrimp And Cheese Spring Rolls
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Shrimp and Cheese Spring Rolls
Ingredients
- 50 medium sized shrimp, shelled and deveined but leave the tail on
- 50 spring roll skin, small piece
- 4 oz (125g) cheddar cheese, cut into very tiny cubes
- 2 scallions, finely chopped
- 1 egg white, lightly whisked for sealing
Marinade:
- 1 1/2 teaspoons fresh ginger juice
- 1 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 2 teaspoons sesame oil
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon white pepper
Instructions
- Pat the shrimp dry with paper towels and marinate them with the marinade ingredients. Add the scallions and marinate for 15 minutes.
- Add some cheddar cheese before wrapping each shrimp with spring roll skin. Refer to the wrapping guide pictures below for instructions. Use egg white to seal the edges.
- Heat a frying pan or sauté pan with oil and deep fry the shrimp spring rolls until golden brown and crispy. Serve hot with bottled chili sauce topped with sesame seeds and/or mayonnaise.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for the recipes in this week
god bless
hi, this recipes is verry delicious.sorry i just change in ther i was stuffed cheese inside prowns w some jalepino.this is also nice teast with deeping honey lemon moyyonaise souce. thanks for ur best and delicious recepies.